Thinly slice red and green bell peppers. Place on a non-stick tray or cover tray with foil. Drizzle with olive oil and season with salt and pepper. Place in the oven and roast until tender.
In a non-stick skillet, melt butter over medium heat. Pour cream, almond milk, 1 cup chicken stock and grated Edam cheese. Bring to a slight boil and stir.
Once the Edam cheese starts to melt, turn heat to low and add spices – ground mustard seed, pepper flakes, garlic powder, cayenne and ground black pepper. Sprinkle half of sage, thyme, oregano. Mix well with cheese mixture. Continue stirring.
If cheese is too thick for you, gradually add the remaining chicken stock and continue stirring. Add the remaining half of sage, thyme and oregano if needed.
Once Edam cheese has almost completely melted, add havarti cheese and some roasted bell peppers. Reserve a few pieces of bell peppers for garnishing. Continue to stir until cheese melts.
Once you’ve achieved the desired consistency, transfer to a serving dish. Top with some Christmas colors – roasted red and green bell peppers plus fresh cilantro.